Johnny Mnemonic, I'm Researching a Part, -and- It's in His Kiss

On this day in history: June 2, 1793 - Jean-Paul Marat recites names of 29 people to the French Assembly, virtually all of whom will be guillotined. Over the next year 17,000 will be executed in the Reign of Terror.

Born on this day in history: June2, 1972 - Wayne Brady (1972-) Born in Orlando, FL, comedian-actor Wayne Brady started at local clubs and Disney World and moved to Los Angeles in 1996. His break was on "Whose Line Is It Anyway?," ABC’s version of the British improv show. Brady went on to star in his own variety and daytime talk shows.

Scripture of the Day: Carry each other's burdens, and in this way you will fulfill the law of Christ. - Galatians 6:2

The weather was beautiful throughout the weekend. It was not as warm as it had been forecast to be, yet it was wam and without the wind that plagued us earlier in the week.

We had BLTs for dinner on Friday. We made them from toasted sourdough bread, bacon, sliced beefsteak tomatoes, sliced avocados, and baby spinach. They were delicious.

Saturday evening, I grilled New York strip steaks that I had marinated for four hours in extra-virgin olive oil, balsamic vinegar, minced garlic, Tony Chachere's More Spice, and ground black pepper. I also grilled large white mushrooms, Jalapeños, and red potatoes. It was a delicious meal. I grilled three steaksplanning the third to be used for Sunday brunch.

Sunday, we had Potatoes O'Brien, sunny-side-up fried eggs, and the New York strip steak from Saturday's dinner. This was a delightful brunch.

We had Cajun black beans and baby back ribs for dinner Sunday evening. Laura made a spicy dry rub (Tony Chachere's More Spice, garlic powder, ground black pepper, brown sugar, crushed red peppers, Gebhardt's chili powder, and dry Chinese mustard) and applied it to an enormous rack of baby back ribs. She barbecued them over indirect heat, bone-side down, without turning, for four hoursbrushing every 20 minutes with a sauce I made from apple cider vinegar, Tony Chachere's Louisiana hot sauce, and garlic powder. I simmered sliced white onion, sliced Jalapeño peppers, diced Roma tomatoes, minced garlic, and minced garlic in extra-virgin olive oil. I seasoned this with Tony Chachere's More Spice, ground black pepper, Gebhardt's chili powder, and crushed red peppers. After simmering for an hour, I added a can of black beans, stirred, turned the heat to low, and allowed this to simmer for 30 minutes. It was a wonderful meal. We both declared the ribs were the best we had ever had! Leftovers await our dining pleasure on Wednesday evening, following Bible class.